Recipes — Medium EVOO

Holiday Salad

Holiday Salad

Holiday Salad - The pomegranate seeds and butternut squash really make this salad festive. The dressing is very tart and light, but the squash adds balance with its depth and creaminess. A lovely salad for the holidays! Features our EVOO and Apple Cider Vinegar.

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Grilled Ketchup

Grilled Ketchup

Grilled Ketchup - Never had homemade ketchup? you don't know what you're missing! Give this recipe a try, you will love it. Features our Extra Virgin Olive Oil and Honey Pepper Vinegar.

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Lasagna Soup

Lasagna Soup

Lasagna Soup - A warm-you-through kind of soup, featuring a mild or medium EVOO. Or add a spicy Infused Olive Oil like Harissa or Chipotle to kick it up a notch. This soup will become a week night family favourite!

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Grilled Black Truffle Zucchini Salad

Grilled Black Truffle Zucchini Salad

Ingredients:2 zucchini, thinly sliced lengthwiseBlack Truffle Oil, to taste1/4 c. fresh shaved Parmesan1/2 c. pine nuts3 Roma tomatoes, sliced thinly1 yellow pepper, sliced thinly4 c. arugulaMedium Extra Virgin Olive Oil, to tastesalt, to taste Instructions: Thinly slice zucchini using a potato peeler; turning when you see seeds. Lay sliced zucchini on a cookie sheet and drizzle with Black Truffle Olive Oil, sea salt, and pepper. Then grill until you have grill marks on both sides just a couple minutes. Set aside to cool. Toss arugula, tomatoes, and peppers with Extra Virgin Olive Oil and salt. Lay zucchini on top, and...

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Red Onion and Orange Salad

Red Onion and Orange Salad

Red Onion and Orange Salad - Try something a little exotic, with bold wonderful flavours. Features Extra Virgin Olive Oil and Fig Balsamic.

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Summer Tomato, Onion, and Cucumber Salad

Summer Tomato, Onion, and Cucumber Salad

Summer Tomato, Onion, and Cucumber Salad - An old standard with a new kick. Features our Extra Virgin Olive Oil and Honey Pepper vinegar.

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Panzanella Salad with Mozzarella Fresca

Panzanella Salad with Mozzarella Fresca

Ingredients:Salad:1 baguette, torn into pieces (or your choice of bread)2 lbs. heirloom tomatoes, diced 1 inch1/2 c. pitted olives (your choice on variety)1/2 c. torn basil leaves1/4 c. torn flat leaf parsley leaves8 oz. mozzarella fresca, torn into pieces1/4 c. freshly grated Pecorino cheese (or Parmesan)2 Tbsp. Medium to Robust Extra Virgin Olive Oil Dressing:1/3 c. Mild to Medium Extra Virgin Olive Oil3 Tbsp. Oregano White Balsamic Vinegar1 tsp. flat leaf parsley, finely chopped2 garlic cloves, super finely mincedfresh ground pepper1/2 tsp. of sea salt Instructions: Preheat the grill or your broiler. Toss the torn bread with Extra Virgin Olive...

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Orange Salad with Black Olives

Orange Salad with Black Olives

Ingredients:4 ripe medium oranges1 small red onion, thinly sliced3 Tbsp. Oregano White Balsamic6 Tbsp. Medium or Robust Extra Virgin Olive Oilsalt and freshly ground pepper, to taste20 black olives, pittedsprigs of fresh parsley to garnishpinch of ground cinnamon, to taste Instructions: Peel the oranges and remove the white pith. Cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the black olives, parsley, and cinnamon. Serve chilled....

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Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans

Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans

ingredients:1 1/2 lbs. fresh beets8 oz. Chevre (fresh goat cheese)6 c. baby arugula or mixed greens1 c. whole pecans, toasted1/4 c. plus 2 Tbsp. Cranberry Pear White Balsamic Vinegar1 Tbsp. grainy mustardfresh ground pepper, to taste1/3 c. plus 2 Tbsp.  Mild to Medium Extra Virgin Olive Oil Instructions: Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels....

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Quinoa Salad

Quinoa Salad

Ingredients:Salad:2 c. quinoa1 - 2 red peppers, diced1 small package fresh baby spinach1/2 - 1 red onion, diced1 c. dried cranberriesDressing:4 Tbsp. Medium Extra Virgin Olive Oil 4 Tbsp. Honey-Ginger White Balsamic Vinegar1 Tbsp. old-style Dijon mustardsalt pepper, to tastepinch curry powder6 Tbsp. pumpkin or sunflower seedsInstructions: Cook quinoa (like rice: 1 cup quinoa to 1 2/3 cups water, approximately 20 minutes; optional: add a bouillon cube in the water) cool and toss with red pepper, spinach, onion and dried cranberries, and optional ingredients, if using. For vinaigrette dressing, whisk together olive oil, vinegar and Dijon mustard. Add salt and...

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Tunacado Salad

Tunacado Salad

Ingredients:4 c. mixed lettuces, chopped or torn½ c. cherry tomatoes, halved½ c. oil-packed tuna, drained1 ripe avocado, cut in 1" pieces1 green onion, sliced thin2 Tbsp. fresh parsley, chopped1 Tbsp. Lemon Balsamic Vinegar2 Tbsp. Mild or Medium Extra Virgin Olive Oil1 dash salt1 dash pepper, freshly ground Instructions: In a large bowl, combine the lettuces, tomato halves, tuna chunks, avocado pieces, green onion slices and parsley. In another bowl, whisk the balsamic vinegar, slowly pouring in the olive oil to create an emulsion. Season to taste with salt and pepper before drizzling the vinaigrette over the bowl of salad. Serve...

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Tunacado Salad

Tunacado Salad

Ingredients: 4 c. mixed lettuces, chopped or torn ½ c. cherry tomatoes, halved ½ c. oil-packed tuna, drained 1 ripe  avocado, cut in 1" pieces 1 green onion, sliced thin 2 Tbsp. fresh parsley, chopped 1 Tbsp. Sicilian Lemon Balsamic  2 Tbsp. Mild or Medium Extra Virgin Olive Oil 1 dash salt 1 dash pepper, freshly ground Instructions: In a large bowl, combine the lettuces, tomato halves, tuna chunks, avocado pieces, green onion slices and parsley. In another bowl, whisk the balsamic vinegar, slowly pouring in the olive oil to create an emulsion. Season to taste with salt and pepper...

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BBQ Chicken Salad

BBQ Chicken Salad

BBQ Chicken Salad - Say goodbye to boring lettuce on your plate! The melt in your mouth, saucy chicken in the star of the show. Featuring the Espresso Balsamic, Lemon White Balsamic, and many more flavours combined from the other features in this salad.

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Kale Chips

Kale Chips

Ingredients:KaleMild or Medium Extra Virgin Olive OilApricot White Balsamic Instructions: Preheat oven to 275 F. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces, cut the tough middle out. Wash and thoroughly dry kale with salad spinner or with paper towel. Toss with Extra Virgin Olive Oil and Apricot White Balsamic. Lay kale leaves out on cookie sheets, and bake for 20 minutes at 275 degrees, turning over once until edges are brown (not burnt). *Submitted by Erin Unger, Steinbach, MB

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Tzatziki

Tzatziki

Tzatziki - Cool and creamy, this classic is delicious! Features a Medium Extra Virgin Olive Oil.

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